Orzo with Garbanzo Beans, Goat Cheese and Basil

Quick and easy, this recipe is handy for weeknights.

Fresh herbs add exceptional flavor and are rich in nutrients.  Since ancient times they’ve been used for their health benefits. Now science is discovering their unique antioxidants, essential oils, phytochemical and other nutrients that help our bodies fight germs, toxins and boost our immune system.

Herbs are easy to grow even without a garden; put a pot of two in a sunny window.

As a general rule, I use three times as much fresh herbs as dried.

Variations:

  • Replace orzo with other short whole-what pasta (penne, fusilli etc)
  • Use feta or shredded Parmesan instead of goat chase
  • Use other herbs  ( such as mint, cilantro, parsley) instead of basil
  • Use asparagus or green beans instead of broccoli
  • Add cooked shrimp or leftover chicken (chopped)
Orzo with Garbanzo Beans, Goat Cheese and Oregano
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Servings
4 servings
Servings
4 servings
Orzo with Garbanzo Beans, Goat Cheese and Oregano
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Bring a medium pot of water to boil. Add orzo, cook 5 minutes; add broccoli and cook another 3 – 5 minutes just until orzo is tender. Be careful not to overcook orzo or it becomes mushy
  2. Whisk olive oil, lemon juice, minced garlic and cumin to blend in large serving bowl.
  3. Add garbanzo beans, cooked orzo, broccoli and chopped fresh oregano; toss until mixed.
  4. Season to taste with salt and pepper.
  5. Gently add crumbled goat cheese and olives (if using).
  6. Serve orzo salad warm or at room temperature.
Recipe Notes

Modified from http://www.epicurious.com/recipes/food/views/Orzo-with-Garbanzo-Beans-Goat-Cheese-and-Oregano-242471#ixzz2priVLJgg

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Cumin Quinoa and Garbanzo

I like the combination of rice and quinoa, and this dish can be more interesting using wild rice or red quinoa if it is available. But for quicker cooking on a busy night, you can use a single grain (either brown rice or quinoa). You can also make this with another grain such as barley (but increase the water to 3 cups for 1 cup of barley)

Cumin Quinoa and Garbanzo
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Servings
4 serving
Servings
4 serving
Cumin Quinoa and Garbanzo
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Servings
4 serving
Servings
4 serving
Ingredients
Adjust servings: serving
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Instructions
  1. Bring rice and 1 cup water to a boil in a small saucepan. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 25-30 minutes.
  2. Meanwhile, combine quinoa, bay leaf, 1/4 teaspoon salt, and 1 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Discard bay leaf, fluff quinoa with a fork, and transfer to a large bowl.
  3. Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft, about 8 minutes. Add garlic and cumin and cook, stirring often, for 2 minutes.
  4. Add to quinoa. Add rice and garbanzo beans; mix well. Stir in remaining 2 tablespoons extra-virgin oil, fresh lemon juice, cilantro, parsley, and green onion. Season to taste with salt and pepper.
  5. Cut avocado into wedges. Serve salad with avocado and lemon wedges.
Recipe Notes

Adapted from Epicurious: Cumin Scented Quinoa and Black Rice

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Spicy Kale and Garbanzo Stew

This hearty chili-like stew is loaded with flavor. It’s delicious the first night, even tastier the next day and is one of my favorites to freeze for weeknights when I won’t have time to cook dinner. The trick is to remember to take it out of the freezer and defrost for dinner!

It can easily be a one-dish meal as is, but sometimes I serve it over couscous or mix in leftover grains (barley, rice, quinoa).

Serve it with dollop of plain Greek yogurt and some chopped parsley or cilantro on top.

Spicy Kale and Garbanzo Stew
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Servings
8 servings
Servings
8 servings
Spicy Kale and Garbanzo Stew
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Servings
8 servings
Servings
8 servings
Ingredients
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Instructions
  1. In a medium saucepan heat oil and cook the onions over moderate heat, stirring occasionally, until they become translucent. Add garlic and bell peppers and cook, stirring, for 5 minutes
  2. Add all remaining ingredients and bring the liquid to a boil. Turn down heat simmer the stew, stirring ocassionally, for 45 minutes.
  3. Add the kale and cook another 5 – 10 minutes just until the kale wilts.
  4. Season with salt and pepper.
  5. Serve the stew on the couscous or rice, with a dollop of yogurt if desired.
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Moroccan Tagine with Chicken and Garbanzo

Tagine is a Moroccan stew that takes its name from the earthen pot in which it is slow cooked.  Although I don’t have a tagine pot, the dish has become a regular item in both weekly family meals and entertaining menus because of the colors, the flavors and the diversity.

Tagine is traditionally a stand-alone one-dish entrée served with Moroccan bread on the side to be used as a utensil to scoop up the stew, but I like to serve tagine over couscous (whole-wheat or pearl couscous) or quinoa.

This particular recipe can be switched around a number of different ways:

  1. Make it vegan by skipping the chicken and using only the garbanzo
  2. Use lentils instead of garbanzo
  3. Use chicken only or fish or shrimp
  4. Instead of green beans I’ve used peas or (chopped) broccoli, just make sure to add in the last few minutes so they still have a crunch and are not mushy
Chicken Tagine with Chickpeas and Mint
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Servings
4
Servings
4
Chicken Tagine with Chickpeas and Mint
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Heat oil in heavy large pot over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes.
  2. Add paprika and next 5 ingredients; stir 1 minute.
  3. Stir in 2 cups water, garbanzo beans, tomatoes with juices, cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
  4. Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes.
  5. Add carrots and more water to cover if liquid has evaporated; cook 10 minutes.
  6. Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with mint.
Recipe Notes

Source: Epicurious: Chick Tagine with Chickpeas and Mint

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